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Let’s see some BBQ

Jfal said:
It's a crime how the price of brisket has skyrocketed with the popularity of smokers the last 10 years...let alone the latest inflation we are seeing. Brisket is still not going for $17-20/lb like rib steaks, though...While I like filets, I prefer the fat of a ribeye. Hence my 325lb stature!

KillerFord, I want to see you fold over and eat by hand one of those tacos...
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Yessiree bob! Hard to beat a good ribeye !!!!
 
I’ll cook for the neighbors every now and again ..

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Smoked ribs
 

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javbike said:
You know baby backs come out real good on a propane barbecue lite you grill like normal but immediately turn off front burner and the middle one just have the back one don’t it get that hot and put two racks on the middle and front of grill fry rib it and cook for about 4 hours slow and low try it
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That’s how I started; I’d make a smoke packet with wood chips in foil, put it over the front burner, put the ribs in the back…I wasn’t displeased with the results, but I can definitely get better ribs in my electric smoker.
 
Jfal said:
Pork butts (shoulder) are the easiest, and usually best cuts to smoke. Hard to screw up since they are so forgiving. Whole chickens are pretty easy as well. Briskets take a bit more care through the process, but if done right are by far the best product to come out of a smoker (IMHO). I know ribs are common, done by everyone, but I've had more trouble getting baby back ribs done well in my smoker. Used the 3-2-1, 2-2-1 methods, but still have issues through the years. I think I'm an oddity being able to do a full packer brisket better than ribs on a smoker...
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When I got my electric, I started at 3-2-1, but found out that my ribs would be overdone (bone could pull right out) and often dry.

My method is, now, 225°, smoke for 2.5 hours, foil wrap w/liquid (usually apple juice, or if I’m doing the ribs wet, just the sauce) for 1.5 hour, then unwrap for 30-45 minutes. Occasionally, I’ll speed it up a little, and throw them on the gas grill for 5-10 minutes to finish…or if if I’m using a glaze (still experimenting with those…have t gotten desired results yet).
 
jumpinjoe said:
Very nice rig there wolf !!! Looks like you know how to use it too !!! :)
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Thank you! Wife got it for me for Christmas back in 2018. It is a smoker/charcoal/propane grill. With a side burner. Had to do some mods to it too get it just right. Oklahoma Joe's 3-in-1. Heat seals around doors, welded firebox to side of chamber, Baffle Plate, and the Perfect Draft BBQ blower on the firebox. Works great and able to do hamburgers/hotdogs/sausage/brats or whatever else on the grill side while smoking for those family get togethers. This was a compromise for a REAL smoker that I wanted, but couldn't justify the $2500 plus pricetag. So, I am happy with this. Have done ribs, appetizers, tomahawk steaks and chuck roasts on it so far. Honing my skills to do the Prime Rib Roast.
 
About 25 years ago I decided to try and make my own bbq sauce. I've read the ingredient list on some of my favorite dunkin' sauce for possible help. That wasn't much help! Next I looked inside a grilling cookbook and it had 1 recipe. According to/by volume the amount of salt looked off (possibly a typo)? I thought what the :poop: I'll give it a try maybe it'll burn off? NOPE! I've been good on my sodium intake for quite some time :ROFLMAO: . Based on a 5 ingredient list I perfected mine in 3 tries (well really 2, just needed a little more thickness). BTW I use way more than 5 ingredients!
 
Ok, now I am hungry. I was not hungry for breakfast or lunch, not until reading thru this thread.

Looked around and found a nice roast in the freezer. Putting it in the pressure cooker along with beef bullion, carrots, potatoes, my spice rub, and Maine smoked sea salt. Should be done in slightly over an hour.
 
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